MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb & Spinach Stew
Categories: Stews, Lamb/mutton, Greens, Vegetables, Citrus
Yield: 6 Servings
2 lb Boneless lamb shoulder;
- trimmed, in 1" pieces
14 1/2 oz Can diced tomatoes
1/2 c Chopped white onion
1 tb Minced garlic
1/2 ts (ea) Greek herb seasoning
- and salt
1/4 ts Pepper
19 oz Can cannellini beans; rinsed
13 3/4 oz Whole artichoke hearts;
- halved
3 c Baby spinach (3 oz)
2 ts Grated lemon zest
Topping: crumbled feta cheese
Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning,
salt and pepper in a 3 1/2 qt or larger slow-cooker. Cover
and cook on low 7 to 9 hours or until lamb is tender when
pierced.
Mash 1 cup beans. Stir mashed and whole beans, artichoke
hearts and spinach into cooker. Cover and cook on high 15
minutes or until spinach wilts and mixture is hot.
Stir in lemon zest; sprinkle with feta. Serve with orzo
pasta.
Recipe By John Crowley - March 12, 2008
From:
http://www.diabeticconnect.com
Uncle Dirty Dave's Archives
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